PRESENTATION ON INDUSTRIAL TRAINING AT:

WOCKHARDT LIFE SCIENCES, LALRU

BY:
RIMALJIT KAUR
70700038
B.TECH BIOTECH. 3rd
YEAR,
THAPAR UNIVERSITY.
 INTRODUCTION
WOCKHARDT is the 5th largest research and technology oriented
pharmaceutical and nutrition-based company and has a strong
reputation for dynamism, innovation and growth. It employs
over 4000 professionals across nine countries which have
propelled consistent sales growth rate of 35-40%.

The Wockhardt life sciences at Lalru got established in 1997. This

plant is dedicated to child and mother care. The nutrition based
products for children from newborn to teenager are produced
here. The plant also prepares critical care products and health
products for ill and recovery patients. S

The plant has been set up with a capital of 42 crores. It has

capacity to produce over 4000 tonnes of spray dried powder
with sales potential of Rs. 100 crores.
 QUALITY ASSURANCE DEPARTMENT
FUNCTIONS:

•The compliance of the product as per legal

requirements and to ensure high quality product
manufacturing.
•To maintain the quality of products.
•To carry out the various quality tests for raw as well
as finished goods.
•Readdress customer complaints and improve the
product according to feedback from marketing.
CHEMICAL ANALYSIS PERFORMED :

1. CHEMICAL TESTING OF RAW MATERIAL:

FOLLOWING TESTS ARE PERFORMED FOR TESTING QUALITY OF RAW MILK:

1. FAT % TEST BY GERBER METHOD

2.SNF(SOLIDS NOT FATS) TEST BY LACTOMETER

3.ACIDITY TEST

4.COB TEST

5.TEST FOR ADULTERANTS (UREA, STARCH,SUGAR,GLUCOSE,SALT, NEUTRALIZER, FORMALIN, HYDROGEN

PEROXIDE AND BORIC ACID.)
 
RAW MATERIAL IS GROUPED AND EACH IS
TESTED DIFFERENTLY:
RAW MATERIAL TESTS
MALTODEXTRIN •MOISTURE
•pH
•Dextrose equivalent
•Starch test

CORN OIL/COCONUT OIL •Peroxide value

•Acid value
•Saponification value

• Moisture
SUGAR • Ash
• Sulfated ash
• clarity
EXTRUDED FLOUR(Rice flour, wheat • Colour
flour, rice and moong blend, wheat flour •Taste
with apple, wheat flour with vegetable •Black particles
•Particle size
•Bulk density
•Pap formation
•Protein
•Moisture
•Fat
•Ash
•Mineral
•pH
•appearance

SOYA PROTEIN ISOLATE •Organoleptic tests

•Moisture by oven and IR moisture
balance
•Ash
•Fat
•Sediment tests
•protein
CASEIN • Moisture
• Protein
• fat
•pH
•Total acidity
•Free acidity

WHEY PROTEIN CONCENTRATE • Moisture

•Protein
•Fat
•pH
IN PROCESS PRODUCT QUALITY TESTING:

The product is tested for quality as per the desired parameters laid
down by the SOP’s, the running sample is tested every 30 minutes.

The tests include:

 Moisture by IR moisture balance

 Bulk density
 Sediment test
 Insolubility test
 Fat
 Appearance and test(organoleptic test)

During processing,the skimmed milk is tested every 15 minutes for

which records are maintained. At the end of every shift, a closing
sample from each tank is taken. 
TESTING FOR FINISHED PRODUCTS:
 There are 2 categories of products:
1. Powdered product
2. Ghee

Selection of samples is done from the batch and tested for complianace to
quality specifications of company by foll.

Tests:

1.Appearnace
2.Moisture
3.Fat
4.Protein
5.Ash
6.Minerals
7.Vitamins
8.Insolubility index
9.Sediment index
TO TEST QUALITY OF GHEE ,FOLL. TESTS ARE
PERFORMED:

 RM-value( min. 28)

 P-value(POLENSKE -VALUE(1.0-2.0))

 Free fatty acids estimation( FFA % Oleic acid Max.)

 BR-reading( at 40 degree C: 40-43)

CHEMICAL ANALYSIS OF WATER:

 Water that is fed to boiler, cooling towers and water from

effluent treatment plant are regularly chemically analyzed so
as to ensure that water being fed is not hard( to avoid scaling).
 Following tests are performed:

1. pH
2. Chloride content
3. Total dissolved solid( TDS)
4. Hardness
5. Conductivity
6. Alkalinity
7. BOD
8. COD
TESTING FOR SHELF LIFE OF
PRODUCTS:

Control samples for each batch of products is selected and

analyzed for each batch of products is selected and analyzed for
following features:
 Taste and appearance

 Mineral content

 Vitamin A

 Vitamin C

 Moisture

 Insolubility

 Free fat

 Peroxide value

 Lump formation

 Control samples are disposed off after 3 months after expiry.

MICROBIOLOGICAL ANALYSIS AT
THREE DIFFERENT LEVELS
MICROBIOLOGICAL ANALYSIS OF:

1. RAW MATERIAL

2. IN PROCESS PRODUCT

3. FINISHED PRODUCT
MICROBIOLOGICAL TESTS PERFORMED FOR RAW
MATERIALS ARE:

1. STANDARD PLATE COUNT

2. COLIFORM TEST
3. YEAST AND MOULD COUNT
The microbiological operations are performed as per Standard
Operating Principles laid by Company.
M.A. FOR IN PROCESS PRODUCT:
 In process product samples are drawn aseptically from
blending and bagging section, so that a regular eye can
be kept on microbial load of product while
manufacturing itself.

 Tests performed for M.A. of in process products are

similar to those for RAW MATERIALS( SPC and
COLIFORM TEST)
M.A. FOR FINISHED PRODUCT
 M.A. of finished product before dispatch in market which
assures that finished product is a quality product and
microbiologically safe for human consumption.
 For this purpose, random selection of packaged product is done
and microbiologically analyzed by foll. tests:
1. Standard plate count
2. Coliform test
3. Staphylococcus aureus( in 0.1gm)
4. Shigella and Salmonella( in 25 gm)
MICROBIOLOGICAL TESTING FOR STERILITY OF
EQUIPMENTS:

WITH SWAB:
 A swab consists of non absorbent cotton wool around notched end of a
metal wire. It is placed in 25 ml Phosphate solution and is sterilized.
 Procedure:

1. Rub the swab with pressure back and forth over the area to be
examined so that all parts are treated twice.
2. After swabbing the swab is immersed in same tube and then moving
the swab mixes dilution.
3. Take 1 ml of this dilution and add to 9 ml dilution.
4. From this dilution transfer 1 ml to sterilized petri plates in duplicates.
5. Pour the agar medium into petri plates and rotate the plates to mix the
contents well.
6. Allow the medium to solidify and incubate the plates at 37degree
C(+/- 0.5degree C) for 48 hrs.
7. After incubation count the no. of colonies.
PEST CONTROL AND FUMIGATION:
 Pest control program is aimed at: denying entry
: denying shelter
: denying food
 for control of rodents, rat baits /rat traps are used.

 Chloryriphos (20% EC) diluted to 1%is sprayed every

alternate day in the different areas as per the format.
 FUMIGATION:
Fumigation is a process of killing the micro organisms in air through
chemical agents so that this improves the quality of working environment
under which we can manufacture and pack good quality products.
Reagents used:
 Formalin, potassium permanganate

PROCEDURE:
 First, seal the total area to be fumigated.

 Put the container with diluted formalin for 10 sq. feet area.

 This specified area requires 20 gm of potassium permangante and 200 ml of

formalin diluted three times with water.
 After putting this container add the cloth pillow containing potassium
permanganate.
 Close the door of the area properly.

 Open this area after three days.

 Besides quality assurance, following deptts. Had a major
role :
 Production

 Stores

 Packaging

 E.T.P.( Effluent treatment plant)

R&D

 Accounts
THANK YOU